Chart House's Jumbo Lump Crab Cakes
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
1/2 pound jumbo lump crabmeat
1/2 pound special crabmeat (also called regular, deluxe, flake or white)
1 egg
5 tablespoons mayonnaise
1 tablespoon parsley
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon salt
1/4 teaspoon white pepper
4 ounces Japanese-style panko breadcrumbs
Directions:
Remove the shells from the crabmeat, being careful not to break up the meat. Place in a stainless steel mixing bowl.
In another mixing bowl, mix together the egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt and pepper. Mix in the breadcrumbs.
Pour the mayonnaise mixture over the crabmeat. Using a rubber spatula, fold this mixture into the crabmeat gently but thoroughly. Be careful not to break up the jumbo lumps. Cover the bowl and refrigerate for 1 hour.
Form the mixture into crab cakes (4 oz. each). Gently shape the cakes, but do not overwork them. Place each one in a parchment-lined sheet pan. (These can be stored, covered, in the refrigerator until ready to cook.)
To broil, preheat the broiler and adjust the oven rack to the middle shelf. Place the cakes in a buttered, oven-proof dish. Broil on the middle shelf until brown on top. Gently turn the cakes over and continue cooking until brown on top and cooked through.
Recipe Location: https://www.cdkitchen.com/recipes/recs/512/Chart_Houses_Jumbo_Lump_Crab_Cakes44250.shtml
Recipe ID: 11126
Nutrition:
per serving: 225 calories, 12g fat, 15g carbohydrates, 15g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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